Lentil and Roasted Veggie Medley

This lentil and roasted veggie medley is a hearty and flavorful dish that's perfect for a weeknight meal. The lentils are simmered in vegetable broth until tender, then combined with roasted vegetables and seasonings. The result is a delicious and satisfying dish that's packed with protein and fiber.

I first came up with this recipe when I was looking for a way to use up some leftover roasted vegetables. I had a bunch of carrots, celery, and bell peppers that were starting to get a little soft, and I didn't want to waste them. I decided to add them to some lentils that I was cooking, and the result was delicious. The lentils added a hearty and filling element to the dish, while the roasted vegetables added flavor and sweetness. I've been making this recipe ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup dried brown lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 1/2 teaspoon dried thyme

Instructions

1. Rinse the lentils and pick over them to remove any debris.
2. In a medium saucepan, combine the lentils, vegetable broth, and thyme.
3. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
4. Meanwhile, heat the olive oil in a large skillet over medium heat.
5. Add the onion, carrots, celery, and bell pepper and cook until softened, about 5 minutes.
6. Add the roasted vegetables to the lentils and cook for 5 minutes more.
7. Season with salt and pepper to taste.
8. Serve hot.

Why It Works

• The lentils add a hearty and filling element to the dish.
• The roasted vegetables add flavor and sweetness.
• The combination of lentils and roasted vegetables is a great source of protein and fiber.
• The dish is easy to make and can be tailored to your own taste preferences.